1/2 cup butter
1/4 cup balsamic vinegar
1/2 pound block Parmesan cheese
1/2 pound mixed salad greens
1/4 cup vinaigrette
12 jumbo scallops
chives, cut in 1-inch lengths
Melt butter in a small saucepan until foam browns. Remove from heat and cool to lukewarm. Add vinegar and whisk together. Shave slices of Parmesan off the block of cheese with vegetable peeler.
Toss mixed salad greens until lightly coated with vinaigrette. Grill scallops until just done in the center.
Place a small handful of salad in the center of a dinner plate. Arrange 3 scallops around the plate. Top each scallop with a shaving of Parmesan cheese.
Drizzle the brown butter sauce around the presentation.
Garnish with chives and serve immediately.
Serves 4.
